3Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.

4Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.

5Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.

6Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.

Expert Tips

Insert the thermometer into the narrow end of the beef tenderloin so that it won’t be overcooked while waiting for the thicker part to reach temperature.

The beef stands at room temperature for 30 minutes before grilling to absorb more pepper flavor and allow the beef to cook more evenly.

Steak au Poivre is a classic French recipe for steak which is covered with coarsely ground pepper before it is sautéed or broiled. It is usually served with melted butter or a simple sauce made with the pan drippings.